Preheat the oven to 350 F (180 C).Butter a rectangular mold with 8 cake impressions generously. Reserve.Chop the onion and cook for 10 minutes in a pan with olive oil.Add the peas, shrimp, and curry powder. Mix well to coat and remove from heat.In the mixer bowl, combine the flour, baking powder, and mozzarella. Make a well in the center and crack in the eggs.Mix, incorporating the milk and sunflower oil.Add the pea and shrimp filling and mix well. Season with salt and pepper to taste and mix.Divide the preparation into the prepared molds and bake for 35 minutes or until the cakes are golden brown on top.Remove from the oven and let cool for 10 minutes before unmolding the cakes onto a cooling rack.They can be eaten at room temperature with a salad and slightly warm as an appetizer, cut into small cubes.